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Ingredients :
500 g potatoes
500 g fresh peas in the pod
2
tablespoons ghee
1
large onions, chopped finely
2
tablespoons fresh mint, chopped
1 teaspoon chili powder
1
1/2 teaspoons
Panch phora
1
teaspoon fresh ginger, grated finely
1
teaspoon ground turmeric
1
1/2 teaspoons salt
1/4 cup hot water
1
teaspoon garam masala
1
tablespoon lemon juice
Method :
Wash, peel and dice the potatoes and shell
the peas. Heat a frying pan with the ghee and fry the panch phora on low
heat until the seeds start to brown. Add the onion and fry gently until
the onion is soft and starts to turn golden brown. Add chopped herbs and
grated ginger. Fry for a few seconds, stirring. Add the
turmeric, salt and chili powder and stir well. Add potatoes
and peas, stir well and sprinkle with hot water. Turn heat
very low, cover saucepan tightly and cook for 20 minutes, shaking pan
occasionally. Sprinkle with
garam masala and lemon juice. Replace cover
and cook for a further 10 minutes. Serve hot
with white rice or chapatis.
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